Spaghetti Bolognese

Let's cook

1. 1

   Soffritto first

   Cook the pancetta until its fat renders, then add the onion, carrot, and celery and cook gently for 10 minutes until completely soft and sweet.

   💡

   Ten slow minutes here builds the sweet base that a long simmer needs.

2. 2

   Brown the meat hard

   Raise the heat, add the beef and pork, and leave them undisturbed for 3 minutes to crust before breaking up. Continue until all the liquid has cooked off and the meat starts frying.

3. 3

   Milk first, then wine

   Add the milk and simmer until it has almost fully evaporated. Then add the wine and do the same.

   💡

   Milk before wine is the traditional order — the milk tenderises the meat before the acid hits it.

4. 4

   Add tomato

   Stir in the tomato paste and cook 2 minutes, then add the crushed tomatoes and stock.

5. 5

   Simmer for hours

   Simmer uncovered on the lowest heat for at least 2 hours, topping up with water if it gets too dry. It should end up thick, dark, and glossy rather than red and soupy.

6. 6

   Toss, do not ladle

   Cook the pasta, drain it 1 minute early, and toss it in the pan with the ragù and a splash of pasta water. Serve with parmesan.

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